Air Quote Salad Recipe

From Allison Walton

Salads are versatile in format, and begs creative direction from your own culinary instincts and on-hand pantry staples. Any time of year a raw salad pairs beautifully with a simple, seasonal charcuterie board to Moroccan beef stew — and everything in-between. Add your favorite natural wine and… cheers!

I love a good quick throw together salad, and that's exactly what this is. Here, I do my best to recreate the gorgeous salad photographed above. Getting my hands on edible flowers really inspired, delighted, and brought vibrancy to this bed of greens. 

  • A few handfuls of local, mixed lettuces and greens
  • Any preferred dairy or non-dairy cheese, cubed and crumbled (I used vegan feta)
  • Lightly toasted pine nuts
  • Edible flowers (I found mine locally from Hazel Witch Farms)
  • Dark Horse Pickled Mustard Seeds
  • Brightland Lucid Olive Oil

      1. Place your bed of mixed lettuces and greens into a large bowl followed by cubed and crumbled (feta) cheese. 
      2. If your pine nuts come raw, place them in a stovetop pan with a pinch of salt and heat on a low setting until slightly golden and aromatic. Sprinkle on top of greens and cheese. 
      3. Hand pick from your bounty of edible flowers and scatter them throughout the salad, to your heart's desire. 
      4. Spoon the pickled mustard seeds on top and generously drizzle with olive oil. The Mustard Seeds deliver a dash of acid, and when paired with olive oil drizzle creates a deconstructed dressing.
      5. Best enjoyed straight from the bowl, or evenly distributed to share with your favorite plus one.